I’ve mentioned before that I used to be one of ‘those’ people really into Crossfit. Since we moved to the ranch, I don’t work out as much as I used to, but I still try to eat similarly to the way I did when we lived in the city. I try to stick to a mostly Paleo diet, with some exception (usually dairy). I’ve found that this is the best diet for maintaining my weight, and it also allows me to splurge two to three times a week. Which we all need right!?

Sometimes, though, it’s really hard to not serve a carbohydrate with dinner. I can go into cooking with the best intentions, and somehow, quinoa or brown rice will end up on our plates, but I suppose worse things have happened in life. 

These sweet potatoes are my go-to for nights like those. They are perfect served with an egg on top (hello brunch!), and also taste wonderful with a steak.  I think using a bit of honey to crisp things up, really makes the whole dish come together, so don’t skip that step!

Paleo Rosemary Sweet Potato Hash

Ingredients: 

• 1 large sweet potato (not yam!), peeled & diced

• 2 large sprigs rosemary

• 1 clove garlic

• 1/2 white onion, diced

• salt & pepper to taste

• extra virgin olive oil

• 1 tablespoon honey

Step 1: Drizzle some olive oil into a sautè pan, once warm, add in garlic and onion. Saute until soft & fragrant.

Step 2: Add in the diced sweet potato, and give the mixture a good stir, then allow to cook on medium heat. Resist the urge to stir, and allow the sweet potatoes to brown on one side (about 5 minutes). 

Step 3: Once the sweet potatoes are browned on one side, give them a good sitr, and allow them to brown on the other side. 

Step 4: Now turn the heat to low. Add in the rosemary and honey, and stir to coat the potatoes and deglaze the bottom of the pan. Cover for 5-10 more minutes, or until the potatoes are soft. Sprinkle with sea salt, and serve!